Broccoli Tofu Divan Food

BROCCOLI TOFU DIVAN

Steps:

• Preheat oven to 375 degrees F.
• Lightly spray a 9-inch pie pan with nonstick cooking spray.
• Cook broccoli according to package directions; drain well.
• Cut into 2- to 3-inch pieces and arrange in prepared pan.
• Place tofu between towels and gently squeeze out the excess water.
• Place tofu on top of broccoli.
• Place flour in a small bowl and add a few tablespoons of milk, stirring to form a paste.
• Gradually add remaining milk, stirring.
• Melt margarine in a small saucepan over medium heat.
• Add milk mixture.
• Cook, stirring constantly, until mixture comes to a full boil.
• Remove from heat and stir in Cheddar cheese, mustard, onion flakes, sherry, salt and pepper.
• Spoon sauce evenly over tofu and broccoli.
• Combine wheat germ and Parmesan cheese and sprinkle over top.
• Bake, uncovered, 25 minutes.
• Let stand 5 minutes before serving.

CAMPBELL'S KITCHEN CHICKEN BROCCOLI DIVAN

Steps:

• Arrange broccoli and chicken in 9-inch pie plate or 2-quart shallow baking dish.
• Mix soup and milk and pour over all.
• Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
• Bake 400 degrees F for 25 minutes or until hot.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

BROCCOLI AND TOFU STIR FRY

Steps:

• Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
• Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

TOFU DIVAN

Steps:

• Place rice evenly in a baking pan, about 12" by 8".
• Chop tofu into triangles or 1/2" cubes and saute in vegetable oil with the minced garlic.
• Steam or boil broccoli.
• Arrange tofu, garlic, and broccoli over the rice.
• For Sauce Divan, melt the butter in a small saucepan, then mix in the flour, creating a roux.
• Add the cheese, and stir until you get a smooth sauce, then stir in the curry powder.
• Pour the sauce over the rice, tofu, and broccoli.
• Bake at 350 for 45 minutes to an hour.
• Serve.

TOFU AND BROCCOLI STIR FRY

Steps:

• Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
• Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
• Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
• Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
• Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.